In a blender, combine the spinach, broth, vinegar, oil, soy sauce, and ginger. Puree until smooth. In a large saucepan, bring 1 inch of water to a boil. Add the green beans and broccoli; cook, covered, for 7 minutes, or just until the vegetables are tender. Drain. To serve, drizzle some green sauce onto each plate and top with one-fourth of the green beans and one-fourth of the broccoli.

Each serving provides: An excellent source of vitamin A, vitamin C and fiber, and a good source of folate.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.